[{"data":1,"prerenderedAt":405},["ShallowReactive",2],{"recipe:burmese-pork-curry":3,"recipe:country:myanmar":192},{"slug":4,"title":5,"nativeName":6,"pronunciation":7,"countrySlug":8,"region":9,"emoji":10,"summary":11,"intro":12,"story":13,"whyThis":14,"tips":19,"substitutions":26,"variations":39,"serveWith":49,"storage":51,"faq":52,"equipment":68,"baseServings":71,"prepMinutes":72,"cookMinutes":73,"difficulty":74,"course":75,"diet":77,"mainIngredients":80,"ingredients":85,"instructions":141,"nutrition":168,"images":174,"keywords":184,"publishedAt":190,"updatedAt":190,"authorSlug":191},"burmese-pork-curry","Wetha Hnat (Burmese Pork Belly Curry with Tamarind)","ဝက်သားနှပ်","weh-thah NAHT","myanmar","Central Myanmar","🥘","Pork belly braised in a pounded onion, garlic and ginger paste with turmeric, paprika and tamarind until the fat softens and red oil floats on the surface.","Wetha hnat is the pork curry that turns up at Burmese family tables more than any other: cubes of pork belly cooked slowly in a thick paste of onion, garlic and ginger with turmeric and paprika, soured with tamarind and braised until the meat gives under a spoon and a layer of red-orange oil rises clear on top. That floating oil is not a mistake — Burmese cooks call a curry finished only when it appears, and the technique is called si pyan, meaning the oil has returned. The taste is deeply savory and gently sour rather than hot: no chile heat to speak of, no coconut, just concentrated allium sweetness, the earthiness of turmeric, and tamarind cutting through the fat. Serve it with plain rice and a bowl of clear soup.","Burmese curry is often misread by people expecting Indian or Thai templates. There is no long spice blend and usually no fresh chile in the pot; the flavor comes from an enormous quantity of onion cooked down in oil until it dissolves, plus garlic, ginger, turmeric and paprika for color. Oil is used generously and deliberately, because the finished dish is supposed to sit under a clear layer of it — this both preserves the curry in a hot climate before refrigeration and signals to the eater that the cooking was not rushed. In a traditional Burmese meal the curry is not a soup to be poured over rice but a rich condiment eaten in small amounts with a lot of rice, fresh vegetables and a soup.\n\nPork belly is the classic cut for hnat, and the reason is structural: the layers of fat render slowly into the sauce and carry the paste, while the lean layers stay in intact bites. Tamarind is the common souring agent in central Myanmar, though some households use green mango, tomato or vinegar depending on season and region. Because Myanmar is majority Buddhist rather than Muslim, pork is widely eaten, unlike in some neighboring cuisines — though the country's Muslim and Indian-descended communities cook the same technique with mutton or chicken.\n\nA proper Burmese meal built around this curry is a spread: rice at the center, the curry, a clear broth called hin gyo, a plate of raw and blanched vegetables with a fermented dip, and often a thoke salad. Nobody eats a bowl of curry alone. The dish also improves substantially overnight, which is why it is frequently cooked in the evening and eaten the next day — the tamarind mellows, the onion sweetness deepens, and the oil sets clean on top in the fridge, easy to skim if you want it lighter.",[15,16,17,18],"Teaches the si pyan technique properly — the oil separating is the timing signal, not the clock.","Uses a pounded paste rather than chopped aromatics, which is what gives the sauce its smooth, clinging body.","Balanced with tamarind rather than chile, so the curry reads Burmese instead of generic Southeast Asian.","Explains how to skim the oil if you want it lighter without losing the flavor it carries.",[20,21,22,23,24,25],"Do not trim the pork belly fat. It renders into the sauce and is the reason the curry ends up glossy rather than dry.","Fry the paste far longer than feels sensible — 15 minutes minimum, until it stops smelling sharp and turns the color of wet brick.","Add the tamarind late. Acid slows down the softening of pork, so early tamarind means a longer braise.","If the curry looks dry before the pork is tender, add hot water a splash at a time; cold water shocks the meat and toughens it.","Cook it a day ahead if possible. The flavor gains noticeably and you can lift off excess set fat straight from the fridge.","Serve small portions with a lot of rice. This is a rich condiment in Burmese meals, not a main-bowl stew.",[27,31,35],{"original":28,"swap":29,"note":30},"Pork belly","Pork shoulder, or bone-in chicken thighs","Shoulder works but needs a little extra oil since it renders less fat. Chicken cuts the braise to about 30 minutes total.",{"original":32,"swap":33,"note":34},"Tamarind","Lime juice with a pinch of brown sugar, or a few pieces of green mango","Lime is sharper and less fruity; add it at the very end rather than during the braise. Green mango is genuinely used in Myanmar in season.",{"original":36,"swap":37,"note":38},"Shrimp paste","An extra tablespoon of fish sauce","Loses some of the fermented base note but keeps the salt and savoriness in balance.",[40,43,46],{"name":41,"description":42},"Wetha chin hin","A soupier, more sour version with extra tamarind and more liquid, eaten more like a stew and common in hot weather.",{"name":44,"description":45},"Mutton hnat","The same paste and technique with mutton or goat, cooked by Myanmar's Muslim communities and needing about an hour longer on the heat.",{"name":47,"description":48},"Pork with green mango","Slices of unripe green mango replace the tamarind, added in the last 15 minutes so they soften but keep their shape and tartness.",[50],"Plain steamed rice, a clear vegetable broth, and a plate of raw and blanched vegetables with a fermented dipping sauce.","Keeps 4 days refrigerated and is better on day two; the set layer of fat on top acts as a seal. Freezes well for 3 months. Reheat gently in a pan with a splash of water, stirring until the oil re-emulsifies into the sauce and the meat is heated through. Do not microwave on high — the fat separates violently and the meat toughens.",[53,56,59,62,65],{"question":54,"answer":55},"Why is there so much oil floating on top?","That is intentional and is the traditional sign that a Burmese curry is finished, a technique called si pyan or the return of the oil. The paste must fry until the oil it was cooked in separates back out. If you find it too rich, chill the curry and lift off the set fat, or spoon some off before serving — the flavor is already in the sauce.",{"question":57,"answer":58},"Is Burmese curry spicy?","Generally no. Most Burmese curries use turmeric and paprika for color and depth rather than chile for heat, and any burn comes from a chile condiment added at the table. This one is savory and sour rather than hot, which surprises people expecting Thai-level heat.",{"question":60,"answer":61},"Can I use tamarind paste from a jar?","Yes. Use about 2 tablespoons of concentrated jarred paste in place of the pulp, but taste before adding all of it, since brands vary enormously in strength and some are much more sour than block tamarind.",{"question":63,"answer":64},"My pork is still tough after an hour. What now?","Keep going with the lid on and add hot water as needed. Pork belly needs the collagen in it to break down, and depending on the cut that can take 90 minutes or more. If you added tamarind early, acid will have slowed the process — that is a common cause.",{"question":66,"answer":67},"What do I serve alongside it?","Plain steamed rice is essential, because the curry is intensely concentrated. A traditional Burmese table adds a clear broth and a plate of raw or lightly blanched vegetables for contrast. A simple cucumber salad works if you want just one side.",[69,70],"Heavy pot or Dutch oven with a lid","Blender, food processor or mortar and pestle",4,20,90,"medium",[76],"main",[78,79],"dairy-free","gluten-free",[81,82,83,84],"pork-belly","onion","tamarind","turmeric",[86,91,96,101,105,109,113,117,121,124,128,130,132,135],{"ref":81,"qty":87,"unit":88,"name":89,"group":90},900,"g","pork belly, skin off, in 4 cm cubes","For the curry",{"ref":82,"qty":92,"unit":93,"name":94,"group":95},3,"piece","large onions, roughly chopped","For the paste",{"ref":97,"qty":98,"unit":99,"name":100,"group":95},"garlic",8,"clove","garlic cloves",{"ref":102,"qty":103,"unit":88,"name":104,"group":95},"ginger",40,"ginger, peeled and sliced",{"ref":84,"qty":106,"unit":107,"name":108,"group":95},1.5,"tsp","ground turmeric",{"ref":110,"qty":111,"unit":107,"name":112,"group":95},"paprika",2,"sweet paprika",{"qty":114,"unit":115,"name":116,"group":90},6,"tbsp","neutral oil (peanut or sunflower)",{"ref":118,"qty":111,"unit":107,"name":119,"optional":120,"group":90},"shrimp-paste","shrimp paste (ngapi)",true,{"ref":122,"qty":92,"unit":115,"name":123,"group":90},"fish-sauce","fish sauce",{"ref":125,"qty":126,"unit":115,"name":127,"group":90},"soy-sauce",1,"dark soy sauce, for color",{"ref":83,"qty":92,"unit":115,"name":129,"group":90},"tamarind pulp, soaked in 100 ml hot water and strained",{"qty":126,"unit":107,"name":131,"group":90},"sugar",{"ref":133,"qty":126,"unit":93,"name":134,"optional":120,"group":90},"lemongrass","lemongrass stalk, bruised",{"ref":136,"qty":137,"unit":138,"name":139,"group":140},"cilantro",0.5,"cup","cilantro, chopped, to finish","To serve",[142,146,149,154,157,161,165],{"title":143,"text":144,"timerSeconds":145},"Marinate the pork","Toss the pork belly cubes with half the turmeric, the fish sauce and the dark soy sauce. Leave for 20 minutes while you make the paste — the turmeric stains the meat yellow and seasons it beyond the surface.",1200,{"title":147,"text":148},"Pound the paste","Blend the onions, garlic and ginger to a smooth paste with 3 tablespoons of water. It should be the texture of thick porridge with no visible chunks, since chunky aromatics never melt into the sauce properly.",{"title":150,"text":151,"timerSeconds":152,"tip":153},"Fry the paste until it darkens","Heat the oil in a heavy pot over medium heat and add the paste. Fry for 15–18 minutes, stirring regularly, until the raw onion smell disappears, the mass shrinks by half and takes on the color of wet brick, and oil pools clearly around the edges.",1080,"This is the longest step and the one that decides whether the curry tastes finished. Do not cut it short.",{"title":155,"text":156},"Add the spices and pork","Stir in the remaining turmeric, the paprika and the shrimp paste and fry for 2 minutes until the oil turns deep red-orange. Add the pork and turn it in the paste for 5 minutes, until every cube is coated and the surfaces have firmed.",{"title":158,"text":159,"timerSeconds":160},"Braise","Pour in 350 ml hot water and add the lemongrass. Bring to a simmer, cover, and cook on low for 55–60 minutes, stirring every 15 minutes, until a spoon pushes through the pork fat with no resistance.",3300,{"title":162,"text":163,"timerSeconds":87,"tip":164},"Sour and reduce","Stir in the strained tamarind water and the sugar, then uncover and simmer 12–15 minutes more. The sauce should reduce until it clings to the pork and a distinct layer of red oil floats clear on the surface.","If the oil has not risen, keep reducing. If the pan looks dry before it does, add hot water in small splashes.",{"title":166,"text":167},"Rest and serve","Take the pot off the heat, fish out the lemongrass and let the curry sit for 10 minutes so the oil settles cleanly on top. Taste for salt and sourness, scatter with cilantro, and serve with plenty of steamed rice.",{"calories":169,"protein":170,"carbs":171,"fat":172,"fiber":111,"sodium":173,"estimated":120},690,34,12,56,1050,[175,178,180,182],{"src":176,"alt":177},"\u002Fimages\u002Frecipes\u002Fburmese-pork-curry\u002Fhero.jpg","Burmese pork belly curry in a dark pot, tender cubes under a layer of red-orange oil with cilantro",{"src":179,"alt":177},"\u002Fimages\u002Frecipes\u002Fburmese-pork-curry\u002Fhero-16x9.jpg",{"src":181,"alt":177},"\u002Fimages\u002Frecipes\u002Fburmese-pork-curry\u002Fhero-4x3.jpg",{"src":183,"alt":177},"\u002Fimages\u002Frecipes\u002Fburmese-pork-curry\u002Fhero-1x1.jpg",[185,186,187,188,83,189],"burmese pork curry","wetha hnat","myanmar curry","pork belly","si pyan","2026-08-20","dishroute-kitchen",{"items":193,"total":254,"page":126,"limit":403,"hasMore":404},[194,221,248,275,298,317,334,355,379,396],{"slug":195,"title":196,"nativeName":197,"countrySlug":8,"region":198,"baseServings":171,"prepMinutes":199,"cookMinutes":200,"difficulty":74,"course":201,"diet":204,"mainIngredients":207,"images":210,"keywords":214,"publishedAt":220,"updatedAt":220,"authorSlug":191},"balachaung","Balachaung (Burmese Dried Shrimp and Garlic Relish)","ငါးပိကြော်","Yangon and the Irrawaddy Delta",25,35,[202,203],"side","sauce",[78,79,205,206],"pescatarian","nut-free",[208,97,82,209],"dried-shrimp","chili-flakes",[211],{"src":212,"alt":213},"\u002Fimages\u002Frecipes\u002Fbalachaung\u002Fhero.jpg","A jar of Burmese balachaung, rust-coloured crisp dried shrimp with fried garlic and shallots under oil",[195,215,216,217,218,219],"burmese dried shrimp relish","ngapi","myanmar condiment","fried garlic relish","shrimp paste","2026-08-21",{"slug":222,"title":223,"nativeName":224,"countrySlug":8,"region":225,"baseServings":114,"prepMinutes":226,"cookMinutes":227,"restMinutes":228,"difficulty":229,"course":230,"diet":231,"mainIngredients":233,"images":238,"keywords":242,"publishedAt":190,"updatedAt":190,"authorSlug":191},"burmese-danbauk","Danbauk (Burmese Chicken Biryani with Cashews)","ဒံပေါက်","Yangon",30,55,60,"hard",[76],[232,79],"halal-friendly",[234,235,236,237],"chicken","basmati-rice","yogurt","cashews",[239],{"src":240,"alt":241},"\u002Fimages\u002Frecipes\u002Fburmese-danbauk\u002Fhero.jpg","Plate of Burmese danbauk biryani with golden rice, chicken, cashews, raisins and fresh mint leaves",[243,244,8,245,246,247],"danbauk","burmese biryani","chicken biryani","basmati rice","yangon",{"slug":249,"title":250,"nativeName":251,"countrySlug":8,"region":252,"baseServings":71,"prepMinutes":253,"cookMinutes":254,"difficulty":255,"course":256,"diet":259,"mainIngredients":260,"images":265,"keywords":269,"publishedAt":190,"updatedAt":190,"authorSlug":191},"lahpet-thoke","Lahpet Thoke (Burmese Fermented Tea Leaf Salad)","လက်ဖက်သုပ်","Shan State and nationwide",15,10,"easy",[257,258],"appetizer","snack",[78,79],[261,262,263,264],"peanuts","cabbage","tomato","sesame-seeds",[266],{"src":267,"alt":268},"\u002Fimages\u002Frecipes\u002Flahpet-thoke\u002Fhero.jpg","Burmese tea leaf salad with dark pickled tea, peanuts, split peas, shredded cabbage and tomato in a bowl",[270,271,272,8,273,274],"lahpet thoke","tea leaf salad","burmese salad","fermented tea","laphet",{"slug":276,"title":277,"nativeName":278,"countrySlug":8,"region":198,"baseServings":114,"prepMinutes":200,"cookMinutes":279,"difficulty":229,"course":280,"diet":283,"mainIngredients":284,"images":288,"keywords":292,"publishedAt":190,"updatedAt":190,"authorSlug":191},"mohinga","Mohinga (Burmese Catfish Rice Noodle Soup)","မုန့်ဟင်းခါး",70,[281,282],"soup","breakfast",[205,78],[285,286,133,287],"white-fish","rice-noodles","chickpea-flour",[289],{"src":290,"alt":291},"\u002Fimages\u002Frecipes\u002Fmohinga\u002Fhero.jpg","Bowl of Burmese mohinga: thick golden catfish broth over rice vermicelli topped with egg, cilantro and lime",[276,293,294,295,296,297],"burmese","fish noodle soup","myanmar breakfast","rice noodles","catfish soup",{"slug":299,"title":300,"nativeName":301,"countrySlug":8,"region":302,"baseServings":71,"prepMinutes":199,"cookMinutes":303,"difficulty":74,"course":304,"diet":305,"mainIngredients":306,"images":308,"keywords":312,"publishedAt":190,"updatedAt":190,"authorSlug":191},"nan-gyi-thoke","Nan Gyi Thoke (Burmese Thick Rice Noodle Salad)","နန်းကြီးသုပ်","Mandalay",45,[76],[78,79],[234,286,307,287],"coconut-milk",[309],{"src":310,"alt":311},"\u002Fimages\u002Frecipes\u002Fnan-gyi-thoke\u002Fhero.jpg","Bowl of nan gyi thoke: thick rice noodles coated in orange chicken curry with egg slices and cilantro",[313,314,8,315,316],"nan gyi thoke","burmese noodle salad","mandalay breakfast","thick rice noodles",{"slug":318,"title":319,"nativeName":320,"countrySlug":8,"region":225,"baseServings":71,"prepMinutes":199,"cookMinutes":103,"difficulty":74,"course":321,"diet":322,"mainIngredients":323,"images":325,"keywords":329,"publishedAt":190,"updatedAt":190,"authorSlug":191},"ohn-no-khao-swe","Ohn No Khao Swè (Burmese Coconut Chicken Noodles)","အုန်းနို့ခေါက်ဆွဲ",[76,281],[78],[234,307,324,287],"egg-noodles",[326],{"src":327,"alt":328},"\u002Fimages\u002Frecipes\u002Fohn-no-khao-swe\u002Fhero.jpg","Bowl of Burmese coconut chicken noodles topped with crispy fried noodles, boiled egg and raw onion slices",[330,331,8,332,333],"ohn no khao swe","burmese coconut noodles","coconut chicken soup","khao swe",{"slug":335,"title":336,"nativeName":337,"countrySlug":8,"region":225,"baseServings":71,"prepMinutes":72,"cookMinutes":226,"difficulty":255,"course":338,"diet":340,"mainIngredients":342,"images":346,"keywords":350,"publishedAt":190,"updatedAt":190,"authorSlug":191},"samusa-thoke","Samusa Thoke (Burmese Samosa Salad)","စမူဆာသုပ်",[339,258],"street-food",[78,341],"vegetarian",[343,344,262,345],"potato","chickpeas","lime",[347],{"src":348,"alt":349},"\u002Fimages\u002Frecipes\u002Fsamusa-thoke\u002Fhero.jpg","Burmese samosa salad: torn samosa pieces in yellow potato curry with cabbage, raw onion and mint",[351,352,353,8,354],"samusa thoke","samosa salad","burmese street food","yangon snack",{"slug":356,"title":357,"nativeName":358,"countrySlug":8,"region":359,"baseServings":171,"prepMinutes":253,"cookMinutes":360,"restMinutes":226,"difficulty":74,"course":361,"diet":363,"mainIngredients":364,"images":368,"keywords":372,"publishedAt":220,"updatedAt":220,"authorSlug":191},"sanwin-makin","Sanwin Makin (Burmese Semolina and Coconut Cake)","ဆနွင်းမကင်း","Yangon and Mandalay",50,[362,258],"dessert",[341,206],[365,307,366,367],"semolina","ghee","eggs",[369],{"src":370,"alt":371},"\u002Fimages\u002Frecipes\u002Fsanwin-makin\u002Fhero.jpg","Diamond-cut slices of Burmese semolina coconut cake with a dark cracked top scattered with poppy seeds",[373,374,375,376,377,378],"sanwin makin","burmese semolina cake","shwegyi mont","myanmar dessert","coconut semolina cake","burmese mont",{"slug":380,"title":381,"nativeName":382,"countrySlug":8,"region":383,"baseServings":71,"prepMinutes":72,"cookMinutes":200,"difficulty":74,"course":384,"diet":385,"mainIngredients":386,"images":387,"keywords":391,"publishedAt":190,"updatedAt":190,"authorSlug":191},"shan-noodles","Shan Khao Swè (Shan Rice Noodles with Tomato Chicken)","ရှမ်းခေါက်ဆွဲ","Shan State",[76],[78,79],[234,263,286,97],[388],{"src":389,"alt":390},"\u002Fimages\u002Frecipes\u002Fshan-noodles\u002Fhero.jpg","Shan noodles: flat rice noodles under tomato minced chicken sauce with pickled greens and peanuts on the side",[392,393,394,8,395],"shan noodles","shan khao swe","burmese noodles","tomato chicken noodles",{"slug":4,"title":5,"nativeName":6,"countrySlug":8,"region":9,"baseServings":71,"prepMinutes":72,"cookMinutes":73,"difficulty":74,"course":397,"diet":398,"mainIngredients":399,"images":400,"keywords":402,"publishedAt":190,"updatedAt":190,"authorSlug":191},[76],[78,79],[81,82,83,84],[401],{"src":176,"alt":177},[185,186,187,188,83,189],24,false,1787360066134]